Adding some spices such as ginger, cardamon and cinnamon bring a delicious winter flavour to these cookies. However, the original recipe from Broma Bakery is really good as it is.
Makes 10 cookies.
INGREDIENTS
1/2 cup tahini 1/3 maple syrup
1 cup all-fashioned oats 1/4 cup ground almonds 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cardamon (I used zest from fresh cardamom)
1/2 cup dark chocolate chips (70% cocoa) Sea salt flakes to garnish
DIRECTIONS
1. Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
2. In a large bowl, put tahini and maple syrup, with a wooden spoon mix until everything is combined.
3. Stir in all-fashion oats, ground almonds, cinnamon, ginger and cardamon, until incorporated.
4. Gently, fold in chocolate chips. Note that the dough does look quite thick, so do not be surprised by that. According to the recipe, if you need to add more tahini or maple syrup to make the dough a little bit runny please feel free to do it.
5. Scoop out heaped tablespoon of the dough onto the lined baking sheet, squash each ball with the back of the spoon or press them with the palm of your hand gently. Bake for about 10 to 12 minutes, until they are slightly darker around the edge, but still raw in the center.
Take the baking sheet out of the oven and place it on a wire rack for 5 minutes, meanwhile they are still warm sprinkle some sea salt flakes on top. Finally, transfer the cookies over the wire rack to cool completely.
This recipe was adapted from Broma Bakery
Enjoy!
Love ByCookie
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